Gluten-free gnocchi are small potato dumplings in which xanthan gum and a gluten-free flour blend stand in for wheat flour. The rest of the dough is traditional: cooked potato, an egg, sea salt and, if you like, a pinch of nutmeg.
The potatoes are baked or steamed instead of boiled, then peeled, riced or grated and cooled to room temperature before the flour and egg go in. You need 2 cups of riced cooked potato, which takes 2 to 3 medium russet potatoes, about 1 pound. Potato starch is used for dusting the work surface, the tray and your hands.
The dough is rolled into thin ropes and cut into 1/2-inch pieces, with optional fork ridges. Gnocchi cook in rapidly boiling water and are ready about 30 seconds after they float. One batch makes about 1 pound, enough for 4 servings, and uncooked gnocchi can be frozen on the tray and boiled straight from the freezer.
Gluten-Free Gnocchi
Ingredients
Method
- Heat the oven to 400°F. Scrub the potatoes, pat them dry and prick each one several times with a fork. Bake them directly on the oven rack for 45 to 60 minutes, until a fork slides in easily. (Or steam them whole over boiling water for 25 to 35 minutes.)
- As soon as they can be handled, cut the potatoes in half and strip off the skins.
- Rice the peeled potatoes into a large bowl with a potato ricer, or shred them on a box grater. Measure to be sure there are 2 cups, lightly packed, then spread the potato out in the bowl and let it cool to room temperature, about 30 minutes.
- In a separate bowl, stir the dry ingredients together: the flour blend, xanthan gum, sea salt and, if using, the nutmeg.
- Beat the egg lightly. Tip the flour mixture over the potato, add the egg, and mix with a fork or spoon until everything comes together as a soft dough.
- Spread potato starch over the work surface and turn the dough out onto it. Sprinkle a little more starch over the dough, then knead it briefly into a soft, smooth ball that no longer sticks to your hands.
- Cut a 1/2-inch-wide slice from the ball of dough with a knife. With hands lightly dusted in potato starch, roll the slice into a rope 1/4 to 1/2 inch thick; the thickness sets the size of the gnocchi. Dust with extra potato starch whenever the dough needs it.
- Cut the rope into 1/2-inch pieces.
- For optional ridges, press each piece against the tines of a fork and roll it gently along and off the fork. Dipping the fork in potato starch keeps the dough from sticking.
- Line the pieces up on a tray that has been given a light dusting of potato starch. Repeat with the rest of the dough.
- Bring a large pot of water to a rapid boil and add the 1 tablespoon salt. Add the gnocchi in batches, so the pot is not crowded.
- Cook until the gnocchi rise to the surface, then give them about 30 seconds more, 2 to 3 minutes in all. Lift them out with a slotted spoon and serve right away.
